Author name: Jim

Food in the News

GM Alfalfa was in the food supply before USDA approval

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“A food-safety advocacy group demanded on Friday that the U.S. government investigate how a Washington state alfalfa crop became tainted with a genetically modified trait that was illegal when the seed was purchased.” Reuter’s , September 27, 2013 According to a recent article in Reuters, a Washington State farmer has filed suit against Monsanto.  Seems […]

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“A food-safety advocacy group demanded on Friday that the U.S. government investigate how a Washington state alfalfa crop became tainted with a genetically modified trait that was illegal when the seed was purchased.” Reuter’s , September 27, 2013 According to a recent article in Reuters, a Washington State farmer has filed suit against Monsanto.  Seems

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Cafe Presse

October wine dinner at Cafe Presse

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What:  Wine dinner with Ed Adiss and Barbara Selig of Wine Traditions Import Company When:  Sunday October 6, 2013, 6pm Where:  The back room at Cafe Presse Café Presse  is proud to presents an evening with wine importers Ed Adiss and Barbara Selig of Wine Traditions Import Company. Ed and Barbara import some of the

October wine dinner at Cafe Presse Read More »

[portfolio_slideshow]

What:  Wine dinner with Ed Adiss and Barbara Selig of Wine Traditions Import Company When:  Sunday October 6, 2013, 6pm Where:  The back room at Cafe Presse Café Presse  is proud to presents an evening with wine importers Ed Adiss and Barbara Selig of Wine Traditions Import Company. Ed and Barbara import some of the

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Restaurants

“Le Petit Commerce”, Bordeaux France

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The Petit Commerce, a bistro specializing in seafood, reminds me of two points regarding the city of Bordeaux that are not necessarily the first that come to mind when I think of this capital of wine. First, Bordeaux is a port city and as such, has a rich culinary tradition surrounding fish and shellfish.  

“Le Petit Commerce”, Bordeaux France Read More »

[portfolio_slideshow]

The Petit Commerce, a bistro specializing in seafood, reminds me of two points regarding the city of Bordeaux that are not necessarily the first that come to mind when I think of this capital of wine. First, Bordeaux is a port city and as such, has a rich culinary tradition surrounding fish and shellfish.  

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Cooking Classes

October 2013 Cooking Class: French Kitchen Basics

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What: “French Kitchen Basics” Cooking Class, Demonstration and Supper presented by Chef James Drohman (each session limited to 16 students). When: Three different sessions of this class will be offered: Wednesday October 16, 2013, 6:30pm to 9:30pm Sunday October 20, 2013, 1pm to 4pm Wednesday October 23, 2013, 6:30pm to 9:30pm Location:  the Kitchen at

October 2013 Cooking Class: French Kitchen Basics Read More »

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What: “French Kitchen Basics” Cooking Class, Demonstration and Supper presented by Chef James Drohman (each session limited to 16 students). When: Three different sessions of this class will be offered: Wednesday October 16, 2013, 6:30pm to 9:30pm Sunday October 20, 2013, 1pm to 4pm Wednesday October 23, 2013, 6:30pm to 9:30pm Location:  the Kitchen at

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Stuff

Hurry and get your tickets for Bite Nite

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This Thursday’s Bite Nite event to support Yes on 522 has just been recommended by The Stranger in their Stranger Suggests section…which means tickets are likely to fly out the door.  Beat the crowd and get your tickets now.

Hurry and get your tickets for Bite Nite Read More »

[portfolio_slideshow]

This Thursday’s Bite Nite event to support Yes on 522 has just been recommended by The Stranger in their Stranger Suggests section…which means tickets are likely to fly out the door.  Beat the crowd and get your tickets now.

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Cafe Presse

Fundraiser for Green Plate Special

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What:  Benefit for Green Plate Special at the Corner Table When:  Tuesday September 24, 2013, 6:30pm Where:  The back room at Cafe Presse Cafe Presse is proud to Welcome Green Plate Special to the Corner Table! We are pleased to announce that the September 2013 Corner Table Dinner at Cafe Presse will be a fundraising

Fundraiser for Green Plate Special Read More »

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What:  Benefit for Green Plate Special at the Corner Table When:  Tuesday September 24, 2013, 6:30pm Where:  The back room at Cafe Presse Cafe Presse is proud to Welcome Green Plate Special to the Corner Table! We are pleased to announce that the September 2013 Corner Table Dinner at Cafe Presse will be a fundraising

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Stuff

Le Pichet and Cafe Presse open Labor Day

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Cafe Presse and Le Pichet will be open regular hours to serve you on Labor Day Monday September 2, 2013…See you there!   Cafe Presse  7am to 2am Le Pichet      8am to Midnight

Le Pichet and Cafe Presse open Labor Day Read More »

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Cafe Presse and Le Pichet will be open regular hours to serve you on Labor Day Monday September 2, 2013…See you there!   Cafe Presse  7am to 2am Le Pichet      8am to Midnight

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Food in the News

Tomatoes engineered for flavor

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A friend recently forwarded me this article by Kenneth Chang in the NY Times which discusses efforts by scientists at the University of Florida’s Institute for Plant Innovation to built a better tasting tomato that can still be mass marketed.  In this case, the methods to be used are plain old selective breeding, backed up

Tomatoes engineered for flavor Read More »

[portfolio_slideshow]

A friend recently forwarded me this article by Kenneth Chang in the NY Times which discusses efforts by scientists at the University of Florida’s Institute for Plant Innovation to built a better tasting tomato that can still be mass marketed.  In this case, the methods to be used are plain old selective breeding, backed up

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Stuff

Le Pichet on Eater.com

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Lately, I have had the odd experience of people, some I know and some I don’t, coming up to me and saying “Hey great interview on Eater”.   The surprise is not that so many people read Eater.com…as a person past 50, I have come to accept that there are a lot of people who read

Le Pichet on Eater.com Read More »

[portfolio_slideshow]

Lately, I have had the odd experience of people, some I know and some I don’t, coming up to me and saying “Hey great interview on Eater”.   The surprise is not that so many people read Eater.com…as a person past 50, I have come to accept that there are a lot of people who read

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